Allison McNeely
Allison McNeely is the web editor of Wine Access. Her work has appeared on websites, blogs and in print. She loves running and is the magazine's resident web nerd.
Preheat oven to 375°F (190°C).
Line two baking sheets with parchment paper and set aside.
In a medium bowl, combine walnuts, apple jelly, honey and cinnamon.
Divide mixture between two sheets of puff pastry and spread mixture evenly. To shape the palmier, roll one edge of pastry to form a pinwheel; stopping at the middle. Roll the opposite edge to make a second pinwheel. Repeat with the second puff pastry sheet.
Source: walnutinfo.com
1 large butternut squash
2 carrots
1 medium onion
1 leek, white portion only
2 tbsp. (30 ml) butter
8 cups (2 L) chicken stock
2 apples, peeled and chopped
1 bay leaf
1 tsp. (5 ml) sugar
salt and freshly ground pepper
8 oz. (250 g) Brie cheese
snipped chives
Allison McNeely is the web editor of Wine Access. Her work has appeared on websites, blogs and in print. She loves running and is the magazine's resident web nerd.
I had a fantastic experience last week on the 23rd here in Calgary. Charles Crawford of Quebec's Domaine Pinnacle was in town to do some meeting and greeting promoting his Iced Ciders that are available in the market here. "Iced Ciders!!!???" you must be thinking, "what the heck?
Tom Firth is a writer, wine consultant, judge and a member of the Wine Access National Tasting Panel. He loves to chat about all things wine and blogs for wineaccess.ca, tweets as @cowtownwine and is a general nuisance.